Saucy Chocolate & Coconut Puddings

July  8, 2016
Photo by Teresa Ulyate
Author Notes

This is a fabulous pudding - quick and easy enough to whip up whenever you feel like but also rich, decadent and rather special. This pudding can also be made in one large dish rather than individual ramekins. —Teresa Ulyate

  • Serves 6
  • For the cake:
  • 1 cup flour
  • 1.5 teaspoons baking powder
  • 200 milliliters castor sugar
  • pinch of salt
  • 50 milliliters cocoa
  • 1/2 cup desiccated coconut
  • 50 grams butter
  • 1 large egg
  • 180 milliliters milk
  • 1 teaspoon vanilla extract
  • 100 grams dark chocolate, chopped into small chunks
  • For the sauce:
  • 1 cup treacle sugar
  • 50 milliliters cocoa powder
  • 1 cup boiling water
In This Recipe
  1. Preheat your oven to 170°C. Grease 6 x 250ml ramekins and pop them on a baking tray.
  2. Sift the flour, baking powder, castor sugar, salt and cocoa powder into a bowl. Stir in the coconut.
  3. Melt the butter and add to the dry ingredients with the egg, milk and vanilla extract. Mix until just combined, then stir in the chocolate chunks.
  4. Divide the batter between the 6 ramekins. Make the sauce by combining the treacle sugar, cocoa and boiling water and whisking until smooth. Carefully pour some sauce into each ramekin (it will sit on top of the batter).
  5. Place the baking tray in the oven and bake for 30 minutes, or until the cake is cooked through. When you dig your spoon into the ramekin a dark, rich sauce will be hiding at the bottom! Serve warm with cream or ice cream.

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